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November 4, 2012


Hands on Experiences Continue in the ECC Seed to Table Program

Field Trips, Farm Animals, Kids Kitchen and TerraCycle Collections

October has been another busy month in Seed-to-Table.  At the beginning of the month, the first graders visited the GardenWorks garden at the Schlafly Brewery in downtown Maplewood.  Gardeners Jack Petrovic and Nolan Kowalski gave us a wonderful tour exploring and tasting ripe seasonal deliciousness from the restaurant garden.

The visiting farm animal program once again delights children, teachers and families alike.  With each visiting animal, our young scientists seek to answer the following questions: 
What kind of animal is it?
Where does it live?
What does it eat and drink?
How does this animal reproduce?
What do we call a female, a male and a baby?
Is this animal harmful or helpful to us?  How so?
The children helped write and now respect the Animal Creed which states:
I promise to...
  • Give animals space;
  • Look, not touch;
  • Feed the right food;
  • Give them clean, warm and safe shelter;
  • Not chase, corner or harm;
  • Lock the gate!
October has been a bountiful month in the garden and we've harvested buckets, tubs, carts, and baskets full of produce: butternut and spaghetti squash, beans, radishes, tomatoes, peppers, herbs and greens.  The first graders prepared herbed cream cheese (see recipe below) which is simply delicious.  They prepared enough so that all kindergarten students got to taste it, too.  Garnished with a small tomato, it will make a very nice appetizer for your next holiday party. 
Herbed Cream Cheese
2 cups of clean mixed fresh herb leaves (basil, parsely, dill, cilantro, rosemary, thyme, sage, chives etc...) 
3 cloves of garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1 brick Neufchatel cheese (reduced fat cream cheese)
Chop the herbs and garlic in a food processor.  Add the remaining ingredients and process until everything is nice chopped and well blended.  Serve on crackers garnished with small tomatoes.  Also makes a nice bagel spread or veggie dip.
With a focus on sustainability, the children learned that "nature takes care of what nature makes and people need to take care of what people make."  As Earthkeepers, we pick up any trash we find and we just started collecting juice pouches and Lunchables containers in the cafeteria.  These items will be sent to TerraCycle, a company that recycles hard-to-recycle items to turn them into things we can use.  You may bring and add your empty juice pouches and clean Lunchables trays to our brigade.
ECC Seed to Table Program ECC Seed to Table Program  - fresh vegetables ECC Seed to Table Program - students gather for a photo ECC Seed to Table Program - students practice recycling

For more information, contact MRH School District at (314) 644-4400.